Kinder's Basil Parmesan Chicken Pasta

Jake's note

"This recipe is designed to showcase Kinder's Basil Parmesan as a finishing seasoning and a rub for the chicken—perfect for busy weeknights when you want full flavor with minimal fuss. The dish comes together in one skillet with a quick cream sauce and bright cherry tomatoes."

Instructions

1. 1

   Season and sear the chicken

   Pat the chicken breasts dry and, if needed, pound to an even 1/2" thickness. In a small bowl combine 1 1/2 tablespoons of Kinder's Basil Parmesan with a pinch of kosher salt and rub evenly over both sides of the chicken; reserve the remaining 1/2 tablespoon of Kinder's Basil Parmesan for finishing. Heat 1 tablespoon olive oil in a large, heavy skillet over medium-high heat and sear the chicken 5–6 minutes per side until golden and an instant-read thermometer reads 165°F (74°C); transfer to a plate and tent with foil to rest.

   For this step

   • 1 1/4 lbBoneless skinless chicken breasts
   • 2 tbspKinder's Basil Parmesan
   • 2 tbspOlive oil
   • 1 tspKosher salt
   
2. 2

   Cook the pasta

   Bring a large pot of water to a boil and salt it generously with the kosher salt. Cook the pasta according to package directions until al dente, reserve 1 cup (240 ml) of the pasta cooking water, then drain and set aside.

   For this step

   • 12 ozDry pasta (penne or fusilli)
   
3. 3

   Build the pan sauce

   Wipe the skillet if it has excess burned bits, then return to medium heat and add the remaining 1 tablespoon olive oil. Add the minced garlic and cook 30–45 seconds until fragrant, then add the halved cherry tomatoes and sauté 4–5 minutes until they soften and begin to blister. Pour in the heavy cream, scrape up any browned bits from the pan, and simmer 2–3 minutes until the sauce thickens slightly.

   For this step

   • 3 clovesGarlic cloves, minced
   • 1 1/2 cupsCherry tomatoes, halved
   • 1 cupHeavy cream
   
4. 4

   Finish sauce with spinach and cheese

   Add the baby spinach to the simmering cream and stir until wilted. Stir in the drained pasta and 1/2 cup of the reserved pasta water; add the grated Parmesan and toss until the sauce coats the pasta, adding more reserved water as needed to reach a smooth, clingy consistency.

   For this step

   • 4 cupsBaby spinach
   • 1/2 cupGrated Parmesan cheese
   
5. 5

   Slice chicken and combine

   Slice the rested chicken into 1/2" strips and return the pieces to the skillet, nestling them into the pasta and sauce. Cook 1–2 minutes more to warm through and let the flavors meld.
   
6. 6

   Serve and garnish

   Divide the pasta among 4 bowls (about 1½ cups/350g per serving). Sprinkle the reserved 1/2 tablespoon of Kinder's Basil Parmesan over the servings and add extra grated Parmesan if desired; serve immediately.
   

1. Pat the chicken breasts dry and, if needed, pound to an even 1/2" thickness. In a small bowl combine 1 1/2 tablespoons of Kinder's Basil Parmesan with a pinch of kosher salt and rub evenly over both sides of the chicken; reserve the remaining 1/2 tablespoon of Kinder's Basil Parmesan for finishing. Heat 1 tablespoon olive oil in a large, heavy skillet over medium-high heat and sear the chicken 5–6 minutes per side until golden and an instant-read thermometer reads 165°F (74°C); transfer to a plate and tent with foil to rest.
2. Bring a large pot of water to a boil and salt it generously with the kosher salt. Cook the pasta according to package directions until al dente, reserve 1 cup (240 ml) of the pasta cooking water, then drain and set aside.
3. Wipe the skillet if it has excess burned bits, then return to medium heat and add the remaining 1 tablespoon olive oil. Add the minced garlic and cook 30–45 seconds until fragrant, then add the halved cherry tomatoes and sauté 4–5 minutes until they soften and begin to blister. Pour in the heavy cream, scrape up any browned bits from the pan, and simmer 2–3 minutes until the sauce thickens slightly.
4. Add the baby spinach to the simmering cream and stir until wilted. Stir in the drained pasta and 1/2 cup of the reserved pasta water; add the grated Parmesan and toss until the sauce coats the pasta, adding more reserved water as needed to reach a smooth, clingy consistency.
5. Slice the rested chicken into 1/2" strips and return the pieces to the skillet, nestling them into the pasta and sauce. Cook 1–2 minutes more to warm through and let the flavors meld.
6. Divide the pasta among 4 bowls (about 1½ cups/350g per serving). Sprinkle the reserved 1/2 tablespoon of Kinder's Basil Parmesan over the servings and add extra grated Parmesan if desired; serve immediately.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

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